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Peach Berry Tart.

Introduction: Peach Berry Tart.

Or "How to Win Friends and Influence People with this Fruitsational Pie."

Step 1: Gather Your Ingredients and Supplies.

I used a 9-inch cake pan, but I am sure a pie tin or a spring form pan would also work great.

You will also need some aluminum foil, a bowl, a saucepan, a cheese grater, and a shot glass.

I should let you know, dearest reader, that I hate measuring things. I will give you rough estimates of how much of each ingredient I include - but its your pie, add as much spice as you like. Ok, here it goes:

You will need:

Crust

two boxes of butter waffle cone cookies from trader joes

6 Tbs butter (I did measure that)

pinch of nutmeg

1 Tbs sugar

Filling

4 peaches - peeled, pitted, and thinly sliced

6-8 large strawberries - tops cut off and sliced

half a pint of blackberries - rinse.

2 tsp of lemon zest

1 Tbs lemon juice (juice of half a lemon)

1 egg white

1 Tbs sugar

2 tsp cinnamon

1 tsp of ginger

1 Tbs flour

Step 2: Make Your Crust.

Crush up a package and a half of the waffle cone cookies - we found that a shot glass and a bowl was a great way to pulvarize the crumbs without a food processor. If you have a food processor - do that, save yourself the mess.

We tried to fork together all of the crumb butter mixture, but it was best to get in there with your hands to mush it all up.

Press your mixture into your oiled pan, and set aside. (We just jammed some extra cookies in there for good measure)

Step 3: Prepping and Mixing Your Filling.

Slice up your strawberries, and rince your berries. Place them in the bowl you just mixed the crust in. Using the cheese grater, zest half of the skin of the lemon off. Squeeze your lemon juice onto your pile of fruit in the bowl.

Step 4: Baking, and Wishing, and Cleaning, and Waiting.

Cover whole thing with aluminum foil, and poke a small hole in the foil for ventilation. Stick the whole thing in the oven and cook for 50 minutes at 375F - take the foil off for the last 15 minutes of that bake time.

Clean your hands, and the kitchen while you wait.

Play with the dog and tweet to all of your friends you are making pie on your phone (those steps are optional)

Step 5: Cool and Enjoy.

One of the most prominent memories I have of my Austrian grandmother is her removing cookies from the oven and telling me in her rich accent "they are more delicious if you are patient, and wait for them to cool." Resist temptation to cut into your creation and scarf it down, letting it cool allows the pie to really congeal, and will make it easier to separate your crust from the bottom of the pan.

I let it cool for about 20 minutes before cutting and serving.

THIS PIE WILL GO FAST - I NEVER GOT A SLICE - EVERYONE TOLD ME IT WAS DELICIOUS.